Cinnamon Raisin French Toast Bake

1½ cups water

1 tsp butter

3 large eggs, beaten

1 cup whole or 2% milk

2 TBSP maple syrup, plus more for serving

1 tsp vanilla

3 cups stale or lightly toasted cinnamon raison bread, cut into ¾ cubes

1 tsp sugar (optional)

prepare the instant pot by adding the water to the pot and placing the steam rack on top

butter a 6 to 7 inch souffle or baking pan. (If your dish doesn't have handles, make a sling for it before putting it into the pot)

In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla. Add the bread and let it sit for 5 minutes, stirring once or twice.

Pour the mixture into the pan and push down to submerge the bread, if needed. Place the dish on the steam rack, uncovered, and secure the lid.

Select manual and cook at high pressure for 15 minutes.

Once cooking is complete, use a quick release. Be sure to remove the lid carefully and quickly so that condensation doesn't drip on the French Toast.

Carefully remove the pan using a sling or handles. If a crispy top is desired, sprinke with sugar and broil for 3 to 5 minutes.

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